Just like Granny made!
Stuffed Chicken Breast Recipes
Collection of stuffed chicken breast recipes including haggis
Free delivery and save 8% off all orders with discount code AFF8 at Campbells Meat.
Haggis Stuffed Chicken
This haggis stuffed chicken recipe is from the chefs at Sainsbury’s and was created during their Eat Britain campaign. Using organic and free range poultry will enhance the flavour. This stuffed chicken breast recipe can be served with a whisky cream sauce. This is known as Balmoral Chicken here in Scotland. This will serve 4 people.
4 chicken breasts with their skin taken off
150 mls single cream
1 small shallot
A little oil
Buy fresh Chicken Balmoral online with delivery to your door.
Taste Ye Back: Great Scots and the Food That Made Them uses additional ingredients that include dried fruit such as apricots, dates, prunes and saltanas.
Make a slice lengthwise into each breast, being careful not to go right through, to form a cavity for stuffing.
Stuff the space in the breasts with 50g of haggis for each. If smaller ones are used then fill with less.
Follow us on Twitter, Facebook, Google+ and Instagram.
Use discount code SR1601 at checkout for 10% off & free delivery on orders with a subtotal over £30 at online butcher Donald Russell, cannot be used with any other discount codes and will not apply to half price steak selections.
Burnt Vengeance - How will a dying patient in a hospice take his revenge? What are his final wishes and what will his solicitor reveal when she reads out his Last Will and Testament?
5-star author C.G. Buswell brings another story from his dark, tempestuous mind. Burnt Vengeance will have you screaming for the light and grappling with your imagination as you try to quell your fear.
Read the opening chapter for free.
To prevent the poultry splitting during cooking this stuffed chicken recipes on this page Scottish Recipes advise securing each one with a couple of cocktail sticks.
Seal on all sides in a frying pan with a little oil.
Place onto a baking tray and cook for 30 to 35 minutes until cooked through and juices run clear.
Meanwhile add the finely chopped shallot to the pan in which you sealed the breasts and soften without colouring.
Add the cream and a good spoonful of whole peppercorns and cook for 3 to 5 minutes. A few mls of whisky could be added at this stage to enhance the flavour.
Serve with the peppercorn sauce poured over and some seasonal vegetables as in the photo above.
Visit our haggis recipe page.
We would like to thank Sainsbury’s for these stuffed chicken breast recipes and photograph which formed part of their Eat Britain campaign. To read more about it visit the Scottish Cooking And Recipes From Scotland page.
If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below:
Win £250 of Scottish food when you join the Donald Russell newsletter
Follow us on:
Use discount code SR1601 at checkout for 10% off & free delivery on orders with a subtotal over £30 at Donald Russell, cannot be used with any other discount codes and will not apply to half price steak selections:
Flags/Emblem of Scotland